Gluten Free Strawberry and Rhubard Frangipane

There are just so many strawberries around at the moment and besides making jam with them, eating them plain (with a bit of cream!), why not make a lovely refreshing frangipani tart with the last few odd squishy ones at the bottom of the punnet. You could of course make just a strawberry one, but in the spirit of balance, I mushed up a few strands of stewed rhubarb we had knocking around in the freezer.. as you do!!

And here is yet another chance to practise your gluten free pastry making skills, I do like to help.

First to make the pastry to line an 8″ fluted flan dish; Which you will be required to bake blind later on.

  • 200g gluten free plain flour
  • 110g cold diced butter
  • 1 tablespoon icing sugar
  • 1/4 teaspoon of xanthum gun
  • 1 egg yolk
  • about 30ml of cold water to bind

I used a food processor to mix the flour, x gum and butter into fine breadcrumbs, you can of course use your finger to rub to the same stage. It does help though if you have cool/cold fingers though. Add in the egg yolk and sugar and stir to mix then add in the cold water a bit at a time until the mix comes together to form a dough. You can get away with the dough being a little on the sticky side as the flour will soak up some of this as you work it and as it rests.  Roll into a ball, cover in film and pop in the fridge to rest, for at least 30 minutes.

You’ll then need;

  • 120g strawberries crushed with the back of a fork – drained and juice retained plus a few extra for decoration if required)
  • 80g stewed rhubarb (you can use from a tin if you don’t have any to hand) – drained and juice retained
  • 100g Soft butter
  • 100g Caster sugar
  • 3 eggs
  • 100g ground almonds
  • 1 teaspoon almond essence (optional)

Whilst the pastry dough is resting you can make the frangipane;

Beat the soft butter and the sugar until white, light and fluffy then beat in the eggs one at a time.  Add in some of the ground almonds if it begins to curdle. Finally fold in the rest of the ground almonds and the optional essence.  Leave to one side.

Preheat the oven to gas 4, 180c, 170 fan

Once the pasty has rested, remove from the fridge and knead a little to bring it back to life, before rolling the pastry out to around 3mm thick and the size of the pasty tin.  Line the pastry tin, gently press into the edges,.  Leave the pastry hanging over the edges to allow for some further shrinkage.  Place in a sheet of greaseproof and cover with baking beans, then bake for 15 minutes.  Remove from the oven, remove the beans and greaseproof – take care it’ll be hot – and return to the oven for a about another 8 minutes, or until the surface has dried out and has a gentle bronze colouring. Remove from the oven and cool a little.  Once cooled and then carefully using a knife, cut the excess pastry from around the top of the flan. Follow the top of the case/tin and trim back so that you can see the flan rim underneath.  Brush out any crumbs that fall into the case.

Mix the crushed strawberries and rhubarb and line the base of the tart and gently cover with the frangipane – spreading carefully across the tart to the edge of the pastry case, but try not to cover it.

Pop back in the oven for around a further 30 minutes, or until an inserted skewer comes out clean. Allow to cool.

Serve warm or cold, decorated or not.

I covered mine with some glace icing made with the juice of the strawberries and rhubarb and brushed over the warm surface of the tart, a little meringue and some strawberries dipped in chocolate – plus extra for guests…

 

 

Gluten free Syrup Sponge Cupcakes

Ok, so I have a sweet tooth. Nothing that comes as a shock to anyone, I don’t think…. 😀 And where does it say that you have to eat summery things in summer and comfort foods in winter? I missed that email! Sometimes you need a little bit of comfort, after all our summers aren’t all sunshine and heat. It has been known to rain on and off.

These are delicious both warm – straight from the oven or cold (served with or without a sploge of cream…) with, as shown, a spoon or two of custard. And yes the recipe makes 12 cupcakes, and you could have just one, but they are small enough to have 2…

Preheat the oven gas 5, electric fan 160c, 180c and place a small water bath on the bottom shelf keep the oven cavity moist whilst baking.

Line a 12 hole cupcake tray with your chosen cupcake case.

  • 24 teaspoons of golden syrup
  • 160g soft butter
  • 80g caster sugar
  • 80g golden syrup
  • 3 eggs
  • 160g gluten free self raising flour
  • 3 tablespoons of milk
  • 1/2 teaspoon baking powder

Using the 24 teaspoons of golden syrup, place up to 2 teaspoons of this into each cupcake case. Then prepare the batter.

Beat the butter, syrup and caster sugar together until light and fluffy, then beat in the eggs one at a time. If the mix curdles beat in a little of the flour.

Fold in the flour and baking powder and loosen with the milk, pour into the prepared cases and bake for about 20 – 25 minutes or until an inserted skewer comes out clean.

Remove the cupcakes from the oven and allow to cool a little – if eating hot or warm – remember the syrup will be hot, hot, hot. Otherwise allow to,cools before enjoying.

Remember the water bath in the oven will be VERY hot, so allow this to cool completely before removing from the oven.

If eating hot (with custard) the cupcake case will peel off easily, cold it’ll need a bit of help to scrap out the syrup.

 

 

Gluten Free Banana and Chocolate Loaf

You have to admit, most of us have had a great summer so far – weather wise at least. We have certainly been making the most of the new French doors, on our extension, on these warm summer evenings 😀😀

We have found though that with the warm weather, the bananas have ripened extra quickly. Not that we don’t eat enough or even that we buy too much. Oh no! It’s just an excuse to make some banana loaf 😀😀😀

And this recipe couldn’t be any easier!

Preheat the oven to 160c (fan assisted) or Gas 4 and line a 2lb loaf.

  • 75g soft butter
  • 110g light brown sugar
  • 2 large eggs
  • 180g gluten free plain flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 4 ripe bananas – mashed
  • 75g chocolate chips

Blend the dry ingredients and put to one side.

Whisk the butter and sugar until light and fluffy, then beat in the eggs one at a time.

Stir in the dry ingredients, followed by the mashed bananas and chocolate chips. Stir until fully combined and then pour into the prepared loaf tin. Pop into the oven and bake for about 40 minutes. Or until an inserted skewer comes out clean.

Allow to cool in the tin before turning out. Slice and enjoy, with or without butter 😀

Afternoon Tea starts with gluten free scones

It may be National Cream Tea Day coming up but that shouldn’t stop you being able to enjoy it any day of the week 😀

I have a new recipe for gluten free scones, from the previous version. These are more robust and probably a little less expense to make as they contain no cream.

If you have all the ingredients together you can have these made, baked and slightly cooled within about 45 minutes. Of course, they can be cooled and warmed later to enjoy.

Preheat the oven to 200c for a fan assisted oven and line a baking tray with greaseproof paper. The recipe makes about 7 scones using a 7cm round cutter.

70g dried fruit – soaked in boiling water for 15 minutes, drained and cooled.

240g Gluten Free self raising flour

40g gluten free strong white flour

1 level teaspoon of xanthum gum

1/2 teaspoon of baking powder

80g butter

60g caster sugar

1 egg

130ml milk

1 teaspoon vanilla essence

milk for brushing

Start by beating the egg, milk and essence together and put to one side, with the soaked and cooled fruit.

Sieve the flours and powders together into a bowl, to ensure they are thoroughly combined. Then rub in the butter until you have a mix that resembles fine breadcrumbs. Stir in the sugar, then pour in the milk mix.

It will be very wet and sloppy, but fear not, the flours will soak up the liquids whilst you continue to bring together for a minute or so.

Tip the mix out onto a well floured surface and bring together to form a flattened, round dough ball of about 3cm deep. Cut out the shapes with the cutter, bring the mix together again to cut more rounds out. Repeat until the mix has been used up. For the last round you may have to go free-style.

Place the scones onto the prepared baking sheet, brush with the extra milk and place into the oven. Bake for approx 16 – 20 minutes until bronzed on top and an inserted skewer (into the side) comes out clean.

Cool on the tray and transfer to a wire rack, once cool enough to do so.

Slice and enjoy with your favourite jam and clotted cream. We prefer the cream on top 😀

 

Gluten Free Pancakes

Pancake Day comes around with astounding regularity, yet I don’t think I’ve put a recipe together for the occasion. Sad but true so no better time than now to put that right.

gluten-free-pancakes

Sadly Pancake Day is invariably in the working week and making time to put the batter together isn’t always top priority – or time itself just slips away and by the time we get around to it, its just too late.  But with a little forward thinking anything is in fact possible! So the night before put the ingredients together and whisk them all up, pop them in a bowl, cover with cling film and pop in the fridge. The following evening you are ready to fry/cook.

This makes at least 6 pancakes

  • 160g gluten free plain flour
  • 2 eggs
  • 200ml milk
  • sunflower/vegetable oil for frying – no more than 6 tablespoons worth.

Put all the ingredients into a bowl and whisk.  Either with a hand-held whisk, electric whisk or hand-held blender. Depending on how thick (or thin) you like your pancake mix, you can add a little more flour or a drop more milk.  If you can leave this for about half an hour, great.  If not, not. Or if you are planning ahead cover and put in the fridge.

If using straight away, heat your frying pan over a medium heat – gas or electric – pour in a tablespoon of oil and swirl around the pan and using a piece of kitchen roll wipe out to remove excess oil. Using either a ladle or from a jug, pour – in a gentle stream – the batter into the frying pan and moving the pan ensure the batter spreads – crepe like – around the base of the hot pan.

As the batter cooks – the batter will set and the edges will curl up – watch the heat and with a palette knife lift up the pancake to see if it’s cooked. If so – flip it over to cook the other side. Finish cooking and serve – all over within 3 – 4 minutes and most of that on side 1. Serve with topping of choice – lemon, sugar (or both), chocolate sauce or Maple Syrup or….. The choice is yours.

Repeat until all the batter has been used and everyone’s happy.

If you are using batter from the night before or from a 30 minutes rest, ensure you give it another good whisk. Again if it’s too thick – ‘water’ down with some more milk. The flour will have thickened the batter.

Happy Pancake Day

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tefal-frying-pan